Chocolate Chestnut Spread
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 5 minutes
Move over chocolate-hazelnut spread! This unctuous confection has all the sweet goodness of chestnuts and chocolate.
3½ ounces (100 grams) semi-sweet chocolate
3½ ounces (100 grams) milk chocolate
1 (5.2-ounce/150-gram) bag cooked chestnuts
½ stick (57 grams/4 tablespoons) unsalted butter
¼ cup heavy cream
¾ teaspoon salt
½ teaspoon vanilla bean paste or sweet Italian chestnut liqueur
- Melt the chocolates together (see Kitchen Tips). Let cool until lukewarm.
- Combine the chestnuts and butter in the bowl of a food processor and pulse until very smooth. Add the melted chocolate and process until smooth. With the processor running, add the cream, salt, and vanilla bean paste and process until completely blended and smooth.
- This mixture is ready to use. It can be refrigerated in a covered container for up to 1 week, but return to room temperature for spreadability.
- If you like a sweeter spread, use all milk chocolate.
- There are several methods for melting chocolate:
- Place the chocolate in the top of a double boiler or a large metal bowl set over a pan of simmering water, making sure that the bowl does not touch the water. Stir over low heat until melted.
- For smaller quantities, melt chocolate in the microwave. Simply place the chocolate in a microwave-safe container and heat at high power for 20 seconds. Stir, and microwave for 10 to 15 seconds at a time, and repeat until melted, stopping to stir it between blasts. This should take only a minute in total, depending upon the power of the microwave. Microwaved chocolate will not look melted until it has been stirred, so keep stirring and watching to avoid scorching it.